|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed two (2) TCS food items cooling on MFU (red cabbage slaw in prep top, covered salsa container in standing RIC) PIC presented chart displaying initial temperatures of items taken prior to arrival; however, items observed actively cooling were not on list. EHS observed slaw cooling at effective rate. Covered salsa was observed cooling at insufficient rate. All other TCS food was observed at proper temperatures. CDI- Lid was removed from salsa to cool it at more effective rate. EHS provided blank TPHC sheet to PIC to use at their discretion.
Note: Per permit conditions, cooling of prepared TCS food is disallowed on MFU. Cool all TCS food to 41F or below and maintain at cold holding temperature prior to placement on MFU.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) sealed locking plastic container holding various packaged single service articles (to go lids, to go boxes, etc.) stored directly on the ground. No contamination of single service articles inside was observed. Elevate all single service articles, including those held in secondary containers. Utilize shelves, plastic crates, etc. |